FOOD SAFETY AND HYGIENE

Question 1

Where staphylococcus aureus is found

Answer 1

Meat/ meat products

Poultry

Salads

Cream pastry

Dairy

Question 2

Symptoms of staphylococcus aureus

Answer 2

Vomiting

Abdominal pain

Diarrhoea

Question 3

How staphylococcus aureus is destroyed

Answer 3

Boiling for 30 minutes

Question 4

Where E-coli is found

Answer 4

Sewage

Soft cheese

Minced beef

Chicken

Question 5

Symptoms of E-coli

Answer 5

Vomiting

Abdominal pain

Diarrhoea

Question 6

How e-coil is destroyed

Answer 6

Heating about 55 degrees

Question 7

Where salmonella is found

Answer 7

Raw meat

Poultry

Eggs

Milk

Dairy

Cream

Fish

Question 8

Symptoms of salmonella

Answer 8

Fever

Headache

Vomiting

Abdominal pain

Diarrhoea

Question 9

How is salmonella destroyed

Answer 9

Heat

Question 10

Where is listeria found

Answer 10

Pasteurised milk

Cheese

Ice cream

Raw veg/ meat/ milk/ fish

Cooked poultry

Question 11

Symptoms of listeria

Answer 11

Flu

Nausea

Vomiting

Diarrhoea

Miscarriage/ still birth

Meningitis

Septicaemia

Question 12

How is listeria

Answer 12

Killed about 91 degrees

Question 13

Where is campylobacter is found in

Answer 13

Meat

Poultry

Raw milk

Untreated water

Chickens

Question 14

Symptoms of campylobacter

Answer 14

Diarrhoea

Flu

Headache

Fever

Abdominal pain

Question 15

How is campylobacter destroyed

Answer 15

Killed above 60 degrees

Question 16

Where is bacillus cereus found

Answer 16

Rice

Cereal

Starchy food

Question 17

Symptoms of bacillus cereus

Answer 17

Abdominal pain

Vomiting

Nausea

Question 18

How is bacillus cereus destroyed

Answer 18

Heating above 126 degrees for 90 minutes

Question 19

Where is clostridium botulinum found

Answer 19

Foods not heated before eating

Low acid food

Under sterilised foods

Question 20

Symptoms of clostridium botulinum

Answer 20

Difficulties talking/ breathing/ swallowing

Double vision

Headaches

Nausea

Vomiting

Paralysis
|
- > can lead to death

Question 21

How is clostridium botulinum destroyed

Answer 21

Boiling for 4 hours

Question 22

Where is clostridium perfringens found

Answer 22

Meat/ meat products

Gravy

Question 23

Symptoms of clostridium perfringens

Answer 23

Abdominal pain

Diarrhoea

Question 24

How is clostridium perfringens destroyed

Answer 24

Steaming/ stewing for 4 hours

Question 25

Factors affecting bacteria growth

Answer 25

Moisture - bacteria needs moisture to reproduce (gravy) Time - when bacteria is reproduce they divide and multiply - binary fission Food - bacteria needs nutrients to grow and found in high risk foods Warmth - mostly likely reproduce between 5 and 63 degrees pH - bacteria foods neutral foods and able to grow rapidly in pH 7 Oxygen - aerobic bacteria needs oxygen for energy to grow

Question 26

Examples of high risk foods

Answer 26

Foods high in moisture/ protein ``` Shell fish/ fish Meat Poultry Eggs Cheese Milk Cream Cooked rice ```

Question 27

Examples of medium risk foods

Answer 27

Pre packages cakes Bread Fruit/veg

Question 28

Examples of low risk foods

Answer 28

Unlikely to cause food poisoning ``` Flour Sugar Dry biscuits Canned foods Crisps ```

Question 29

Personal hygiene in working environment

Answer 29

Tie long hair back - prevent hair falling in food (physical contamination) Wash hands - prevents contamination from raw meat to other foods and work surfaces Remove jewellery - rings can trap bacteria Wear apron - clothes carry bacteria Cover cuts with blue plasters - cuts contain bacteria and blue because can easily been seen Sickness - transfer to food and spread to other people Clean serving equipment

Question 30

Storing of food - FRIDGE

Answer 30

Less risk of food poisoning (bacteria growth slows) Fresh foods stored Store in correct place ( raw meat bottom) fridge below 5 degrees avoid hot food in fridge remove food past use by date avoid opening a lot to prevent warm air entering

Question 31

Storing of food - FREEZING

Answer 31

Shelf life extended (bacteria dormant) Water content becomes solid to prevent multiplying of bacteria Structure can be damaged when thawed - colour/ texture/ flavour/ nutritional value

Question 32

Storing of food - DRY

Answer 32

Out of sunlight Dry/ ventilated area Stock rotation Temperatures between 10 and 21 degrees

Question 33

Different types of contamination

Answer 33

Physical - any item which may fall into food (hair/ nails/ plasters/ metal/ bugs/ glass) Chemical - cleaning materials (pesticides/ perfumes/ machine oil) Biological - bacteria/ yeasts/ moulds - pathogenic bacteria